Homemade Peach Blueberry Cobbler

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I used my homemade pie crust that you can also find in my cookbook on page 202. It is one of my favorite recipes. It comes out buttery and flaky every time I make it. I developed a peach and blueberry filling that is sweet and warm.

Trust me on this one, you will want to make it….sooner than later. It’s truly the perfect dessert for your summer entertaining. Great for Fourth of July too!

from picky-palate

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Ingredients

  • Homemade Pie Crust
  • 2 1/4 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 teaspoon kosher salt
  • 2 sticks unsalted butter, cold, cubed
  • 1/2 cup ice cold water
  • Peach Blueberry Filling
  • 5 ounce package fresh blueberries (frozen would be fine too)
  • 8 fresh peaches, thinly sliced (about 6 cups)
  • 1/2 cup granulated sugar
  • 3 tablespoons corn starch
  • 1 tablespoon lemon juice
  • Cinnamon Sugar Topping
  • 4 tablespoons melted unsalted butter
  • 3 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 pint Vanilla Ice Cream

Preparation

Step 1

1.Preheat oven to 350 degrees F. and lightly spray a 8×11 inch baking dish with non stick cooking spray.
2.Add the flour, sugar, and salt to a food processor. Pulse to combine. Add the butter and pulse until the mister is the size of small peas. With the food processor running, slowly add the ice water until combined. Transfer the dough to a lightly floured countertop, kneading a couple times to combine. Divide the dough in half, flatten slightly, and wrap tightly with plastic wrap. Stick in the freezer for 15 minutes while working on the peach blueberry filling.
3.Place the blueberries and peaches into a large mixing bowl. Stir in sugar, corn starch and lemon juice until combined. Roll pie crust into a rectangle big enough to fit inside and on top of baking dish. Press first rolled dough into baking dish. Pour peach blueberry filling inside dough then top with second rolled dough, cutting small shapes if desired. I used a tiny heart cookie cutter. Brush top of dough with melted butter and top with mixed cinnamon and sugar. Bake for 50-60 minutes, until dough is golden and cooked through. Serve in individual bowls and top with vanilla ice cream

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